Pineapple "Tart" Shortbread Cookies

In a bowl, give your butter a quick whisk until smooth. Sift in the icing sugar, salt and spices and whisk until fluffy.

Add vanilla and egg yolk and whisk until fluffy

Add corn starch and whisk further

Add pineapple jam and give it a nice whisk to in corporate it into the mixture. You don’t need to whisk it too much.

Sift in the cake flour and swap to a spatula. Fold the flour in

Transfer your dough to a cling wrap if you are rolling it out to cut with a cookie cutter or transfer to a baking paper and roll into a log if slicing them to bake instead.

Cookie cutter: Refrigerate the dough for at least 2 hours until firm and chilled through or overnight (preferable)

Roll to 6mm thick, freeze the cookie dough sheet thoroughly and cut into desired shape. Freeze or refrigerate the sliced cookie dough.

Slice and bake: Freeze your cookie dough log. Once thoroughly frozen, slice into approximately 6mm thick pieces rounds.

Baking: Remove from freezer (or fridge), sprinkle white sugar on and bake 160C (320F) convection for 10-13mins. May still look pale but start to take on colour along the edges. My pineapple cookies took 13 mins on my perforated mat.

Cool on tray 5 mins, transfer to cooling rack to cool fully. Store in airtight container. These should last like any shortbread would.